Grandmother's Buttermilk Cornbread Recipe

Fantastic! The flavor is amazing with just the perfect hint of sweetness. I have a sweet tooth, so this was just right for me! Reminds me of Jiffy mix but even better as it holds together perfectly without any unpleasant chemical aftertaste. I absolutely adored this dish. It was incredibly easy to prepare, not much more effort than using a store-bought mix! Following Bethany's suggestion, I mixed it in the baking pan, but it was tricky not to spill anything while stirring, so next time I'll use an extra bowl to mix it all together. Thank you for such a wonderful recipe! I won't be purchasing those chemical-laden mixes anymore! (For the buttermilk, I used 1 cup of milk and replaced 1 tablespoon with apple cider vinegar, let it sit for 5 minutes, and it turned out perfectly.)

Great recipe that is simple to make. A useful tip: if you're out of buttermilk, you can reduce the amount of milk by 2 tablespoons and add 2 tablespoons of lemon juice instead. It was slightly too sweet for my liking, so next time I'll cut back on the sugar a bit as I'm aiming to reduce sugar in my family's diet. The end result held together well when sliced, which is a plus when dealing with messy kids :)

I love using my cast iron skillet to make cornbread! Preheating it in the oven with some hot grease, sprinkling in dry cornmeal, and then pouring in the cornbread batter creates the most delicious crust. It's a game-changer!

Fantastic recipe! I prepare it frequently. I opted for 1 1/4 cup of buttermilk and soaked the cornmeal in it for 30 minutes. After that, I combined the rest of the wet ingredients with this corn-milk mixture. Later, I mixed all the dry ingredients and incorporated them together. I cooked the batter in a smoking hot cast iron frying pan with 1/4 cup of either butter, coconut oil, or bacon grease, added just before cooking it in the oven. It usually takes around 20-25 minutes, and the crust turns out absolutely fantastic when prepared this way.

I have been using this recipe exclusively for the past 10 years and it has never failed to impress. I owe a debt of gratitude to your Grandmother for sharing this gem. My go-to method is to bake it in the same cast-iron skillet where I originally melted the butter, reducing the time to 25 minutes at 375°F since the skillet is already hot. The result is a perfectly moist center with a delightful crispness on the outside. I love to customize this recipe by folding in green chiles and cheese into the batter before baking, and adding extra cheese on top for the last five minutes of baking. The leftovers make fantastic French toast the next day. For a sweet breakfast option with maple syrup, I omit the green chiles and cheese. For a savory side, I leave them in. Sometimes I split the batter, adding chilies and cheese to half for dinner and keeping the other half for breakfast. To transform leftovers into French toast, I slice the cornbread into wedges, then horizontally in half, soak it in an egg mixture with milk, salt, sugar, and vanilla. I cook it on the stove in a light layer of oil, or for more flavor, in a mix of bacon grease and butter. Alternatively, I bake it in the oven for a lighter option. Either way, it's delicious. My four adult kids have all requested this recipe to impress their partners, and now even their partners are asking for it. It's a definite crowd-pleaser and a recipe that has stood the test of time!

I have discovered my new favorite buttermilk cornbread recipe. I decided to enhance it with a hint of maple syrup for an extra touch of sweetness. It paired perfectly with my pot roast dinner and I can imagine it will also complement chili and make a delicious dressing.

I usually don't care for cornbread, but I must say, this one was quite delicious! It had just the right touch of sweetness and paired perfectly with our chili. I followed the recipe to the letter.

I have tried making this recipe a few times, and I would rate it 3 stars as originally written. However, I made a few adjustments to enhance the flavor. Firstly, I increased the amount of salt as the original recipe's quarter teaspoon was insufficient, resulting in a bland taste. I opted to use one egg instead of two as the original recipe yielded a heavy and dense texture rather than the desired light and airy consistency. Comparing it to another cornbread recipe that I usually follow (not buttermilk-based) with a teaspoon of salt and one egg, I found this adaptation to be more to my liking. Although my grandson enjoys this sweeter buttermilk version, I personally prefer the cornbread recipe from the Alber's cornmeal box.

Absolutely incredible! I doubled the recipe and I'm crossing my fingers it will be sufficient.

Absolutely delightful!

Mouth-watering flavor!